No Increased Concern for Acrylamide Levels in UK Food – FSA

12 Sep 2008

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12/09/08 The UK Food Standards Agency has published the results of a new study looking at the levels of acrylamide, and other chemicals produced as a result of food processing, in a range of UK food products.

The results are from the first year of a three-year rolling programme measuring the amounts of acrylamide, along with three other chemicals produced during food processing: 3-MCPD (3-monochloropropanediol), furan and ethylcarbamate. These types of substances are known as 'process contaminants' and are found in a range of different food products.

Occurrence and levels for all of the process contaminants surveyed were in line with results from previous research and surveys carried out in the UK and internationally. Based on previous risk assessments, the occurrence and levels found do not increase concern about the risk to human health.

These results do not affect Agency advice on what you should eat. The Agency advises that people should eat a healthy balanced diet, including plenty of fruits and vegetables, bread, rice, potatoes, pasta and other starchy foods, some meat, fish, eggs, beans, milk and dairy foods, and just a small amount of foods and drinks high in salt, fat and/or sugar (including chips and crisps). Further information on healthy eating can be found at the link to our eatwell website below.

Process contaminants are chemical substances which are produced in food during food manufacturing, cooking (including home cooking), packaging and other processing activities. Process contaminants are absent in the raw unprocessed foods and are only formed when components in food undergo chemical changes during processing. Processing methods may include fermentation, acid hydrolysis, smoking, drying as well as some types of cooking (baking, grilling, frying and barbecuing). Process contaminants can be formed in both manufactured and home cooked food. Some of the process contaminants which are of particular interest to the Agency are acrylamide, furan, 3-MCPD and ethyl carbamate.

Acrylamide is formed when starch-rich foods are fried, baked, grilled or toasted at high temperatures greater than 120 °C. It has been found in a wide range of home cooked and processed foods including potato crisps, French fries, bread, crispbreads and coffee. Research has indicated that acrylamide does not occur in foods processed by boiling or microwaving. The formation of the other process contaminants is not as clearly understood.

The Agency’s three-year survey is being conducted in response to recommendations from the European Commission for Member States to investigate the levels of acrylamide and furan in food and monitor how well suggested reduction measures for acrylamide are being implemented by the food ndustry. The Agency decided to extend the study to cover levels of 3-MCPD and ethyl carbamate, to gain a clear picture of the levels of a range of process contaminants in the food that is commonly eaten in the UK.